A new Italian restaurant


Monday to Friday from 7.30am

Monday to Friday from 11.00am

Monday - Saturday from 6.00pm


Dieci e mezzo is obsessive about sourcing great ingredients. While much of the produce for our kitchen is sourced from our region, our menu also features elements from across Australia and around the world, grown and made by passionate people. The friendships which have developed with our suppliers are elementary to the idea behind Dieci e mezzo.

Tathra Oysters

Gary and Joanne Rodely only grow Sydney Rock oysters from the pristine waters of Nelsons Lake, Mimosa Rocks National Park. In 2006 Tathra oysters were awarded the Presidents Medal at the Royal Agricultural Society. This is the highest accolade in for Australian produce.

Berridale Farm

Richard and Nina Kalina grow rare and exciting fruit vegetables at their organic farm at Blackheath in the Blue Mountains; Italian pink radishes, Chinese artichokes and white raspberries to name just a few.

Mulloon Creek Natural Farms

Tony and Toni Coote are behind the organic/biodynamic Mulloon Creek eggs. The chickens roam free in twenty-acre paddocks protected by Italian Maremma sheep dogs. Their mobile ;chook homes are moved twice a week so they feed on the freshest pastures at all times. They are the best egg going around.

Altos Olive Oil

Robert Armstrong has developed a remote high country organic olive grove near Crookwell NSW. He makes a unique blend for Dieci e Mezzo. In 2009 Robert was rewarded with the prestigious Champion Australian Extra Virgin Olive oil, Sydney Royal Fine Food Show.

Moorlands Lamb

Vince Heffernan produces an organic/biodynamic Pol Dorset or Texels lamb just near Crookwell, NSW using sustainable farming practices. These farming practices produces lamb that is more flavoursome with a wonderful silky texture.

Joto Fresh Fish

Joto is a fish wholesaler in Sydney. The owner Julian Croker and James Kidman have had a personal and business friendship spanning over a decade. It is their commitment to quality and diversity which guides our relationship with them. We fly most of our seafood direct from the Sydney Fish Markets to Dieci e Mezzo to maximize freshness and variety, something we only entrust to Joto Fresh Fish.

Nick O'Leary

Nick O'Leary makes small quantities of hand-crafted wine near Lake George, north of Canberra. His wines have quickly become recognised as among Canberra’s most interesting; expressing purity and varietal integrity in addition to the winemaker;s talent. We are proud to offer two wines, Blanc and Rouge, made especially for our company by Nick O'Leary with the Express Lunch menu.


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